
Flavors: Kurus with Spoon Salad
- Food
- Recipe
Recipe by Didem Hosgel
My mother made this dish a lot for my brother and me because it was inexpensive, easy to prepare and, most importantly, delicious.
Growing up in southern Turkey in the city of Adana, we eat a lot of bulgur. Kurus is a very versatile dish, so we’re always searching for different ways to use it. Delicious served with yogurt and salad, and, just as well, it makes a great sandwich. Look for pomegranate molasses in Middle Eastern or specialty stores, or substitute lemon juice if you can’t find it.
In a mixing bowl, combine the bulgur and the hot water. Mix well, and then cover with plastic wrap and set aside until the water has been absorbed, about 20 minutes.
In a medium pot, cover the potatoes with cold water and season with salt. Bring to a boil, reduce the heat to medium and cook until tender, about 20 to 25 minutes. Drain the potatoes, grate them and then allow to cool at room temperature.
Line a sheet pan with parchment paper. In a large mixing bowl, combine the plump bulgur, potatoes, Aleppo pepper, cumin, olive oil, flour, egg and 1 tablespoon salt. Mix until thoroughly incorporated. Divide the mixture into 20 pieces and form into 3-inch (8-cm) patties using the palm of your hand. Arrange on the sheet pan and refrigerate for at least 30 minutes, or up to 3 days.
Meanwhile, make the spoon salad: in a medium mixing bowl, combine all of the ingredients, tasting the salad before you add the salt.
When you are ready to cook the patties, place a large skillet over medium-high heat and add enough vegetable oil to cover the base by 2 inches (5 cm). Once the oil is hot (about 350° F/180° C), place the patties in the skillet and fry until golden brown and crispy, about 3 to 4 minutes per side. Transfer the cooked patties to a plate lined with paper towels and season with salt. Arrange the patties on a serving platter, and top with the spoon salad.
Leyla Moushabeck, ed. 2018, Interlink Books, 978-1-56656-038-2, $35 hb, www.interlinkbooks.com.

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